5.0 from 54 votes
Cranberry Pumpkin Steel Cut Oats
Warm, comforting bowls of oats made with cranberries, pumpkin, and spices. Gluten-free, plant-based, rich in antioxidants, and ready in just 25 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2 (Bowls)
Calories: 485 kcal
Course:
Breakfast
Cuisine:
Vegan
Ingredients
CRANBERRIES
- 2 cups fresh or frozen cranberries
- 2 Tbsp orange juice (or sub water)
- 2 Tbsp maple syrup (more to taste, or sweeten more with stevia)
OATS
- 1 cup water
- 1 cup unsweetened plain almond milk (or just sub another cup of water)
- 1 cup steel cut oats (gluten free for GF eaters)
- 1/3 cup pumpkin puree (not pie mix)
- 2 Tbsp coconut sugar (or other sweetener of choice // plus more to taste)
- 1/2 tsp ground cinnamon
- 3/4 tsp pumpkin pie spice (plus more to taste)
- 1 pinch ground ginger
- 1 Tbsp flaxseed meal (optional)
FOR SERVING optional
- Coconut whipped cream (or coconut cream)
- toasted pecans
Instructions
- Preheat oven to 400 degrees F (204C) and add cranberries to a small baking dish, along with orange and maple syrup. Toss to combine and set aside while the oven preheats.
- To a medium saucepan, add water and almond milk and bring to a boil. Once boiling, add oats and pumpkin purée and stir. Lower heat to a simmer, cover, and let cook for about 15-20 minutes, depending on how soft you prefer your oats (I like mine with a little bite so tend to cook them less).
- Add cranberries to the oven and bake for about 15-20 minutes total, or until burst and tender. Once cooked, stir with a spoon and taste to see if it needs any more sweetness (I added a bit of stevia extract).
- Once the oats have finished cooking, remove from heat and add coconut sugar, cinnamon, pumpkin pie spice, ground ginger, and flaxseed meal (optional). Stir to combine, adding a little more almond milk if too thick. Taste and adjust flavor as needed, adding more coconut sugar (or stevia) for sweetness, or spices for warmth.
- To serve, divide oats and cranberries between two serving bowls. Enjoy as is or add a spoonful of coconut cream (or coconut whipped cream) and toasted pecans. Best when fresh, though leftovers keep in the refrigerator for a few days. Reheat on the stovetop (or the microwave), adding more almond milk or water as they tend to dry out once refrigerated.
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated with fortified almond milk and without optional ingredients.
Nutrition Information
Serving
1bowls
Calories
485
(24%)
Carbohydrates
97.2g
(32%)
Protein
11.6g
(23%)
Fat
6.7g
(10%)
Saturated Fat
1.1g
(6%)
Polyunsaturated Fat
2.49g
Monounsaturated Fat
2.88g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
92mg
(4%)
Potassium
241mg
(7%)
Fiber
12.9g
(52%)
Sugar
32.9g
(66%)
Vitamin A
3093IU
(62%)
Vitamin C
22.58mg
(25%)
Calcium
283mg
(28%)
Iron
4.79mg
(27%)
Nutrition Facts
Serving: 2(Bowls)
Amount Per Serving
Calories 485
% Daily Value*
| Serving | 1bowls | |
| Calories | 485 | 24% |
| Carbohydrates | 97.2g | 32% |
| Protein | 11.6g | 23% |
| Fat | 6.7g | 10% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 2.49g | 15% |
| Monounsaturated Fat | 2.88g | 14% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 92mg | 4% |
| Potassium | 241mg | 5% |
| Fiber | 12.9g | 52% |
| Sugar | 32.9g | 66% |
| Vitamin A | 3093IU | 62% |
| Vitamin C | 22.58mg | 25% |
| Calcium | 283mg | 28% |
| Iron | 4.79mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.